This vegan Thanksgiving soup, that's absolutely perfect for a first course.
Lightly coat the bottom of a large stockpot with olive oil. Place the pot over medium heat and add the onion. Cook until soft, about 4 minutes. Then add the herbs, mix to combine, and cook until it's very aromatic, about 30 seconds.
Pour in the cider and the stock and bring to a boil. Immediately turn the heat to a low simmer, cover, and cook until the sweet potatoes are tender, about 30 minutes. When you pierce one of the pieces of yam with a fork, it should fall right off.
If you don't have homemade vegetable stock (and no, I don't expect you to), try to get a brand called Perfect Additions. It's a great stock because it hardly has any sodium and isn't seasoned at all, allowing you much more control over the final flavor of your dish -- and it's a very healthy choice!